华东西南地区第三次制革技术协作会议展出样品革质量评议情况介绍

弹性丰满不松面平整厚薄均匀粒面细致滑爽光泽色泽不裂桨上上中上上上上上上上上上中中中中中上中中上(有盐霜)中中中中上上上上上上上上上上上上上上上上上上l一…一l一|一|一…一l一…一l一….一.一…一面上上上上上上上上上上上上上上上上中丰满弹性绒毛细致均匀有丝光感泽中中中中上中中下上中中中中上中中中中中上中中中中上上上中丰满弹性不松面{平整粒花下上上中中下上中中中一、猪正面革南昌厂(酶脱毛)红光厂(碱碱法)烟台厂(酶脱毛)蒙自厂(酶脱毛)淮海厂(灰碱法)二、猪二层革烟台厂(酶脱毛)青岛厂(酶脱毛)海宁厂(酶脱毛)南京厂(酶脱…     

一种全自动上甑系统及其布料规程和布料时间的设计研究

为降低人工上甑的劳动强度、减少上甑的劳动成本、提高上甑自动化程度和上甑效率，本研究通过长期对熟练上甑工人上甑时的工艺规范和上甑的工艺效果的观测、分析和总结，设计出了一套能达到人工上甑效果且完全满足上甑工艺要求的全自动上甑系统及使用该系统时的布料规程和布料时间，按照该系统的布料规程和布料时间上甑时，不但能实现高质量、高效率的自动上甑，而且大大降低了上甑的劳动强度和劳动成本。     

我国餐饮业发展现状透析

社会经济的发展使中国餐饮业出现了多姿多彩的繁荣局面，无论是在服务上，经营方式上，菜肴制作上，烹调技艺上，还是在宴会菜单的编排上，管理策略上，饭店全隆上和厅堂布局上都发生了新的变化。     

机械上甑对浓香型白酒蒸馏效果的影响

通过对机械上甑与手工上甑进行对比试验,比较两种上甑方式的上甑时间与跌幅,基酒产量,基础酒中总酸、总酯及己酸乙酯、乙酸乙酯、乳酸乙酯、丁酸乙酯、己酸、乙酸及丁酸主要微量成分的提取,优级酒提高比例等几方面对浓香型白酒蒸馏效果的影响。结果表明,机械上甑平均上甑时间比手工上甑缩短10 min,跌幅基本相同;机械上甑基酒总产量较手工上甑略有提高,中段酒比例比手工上甑提高1.7%;机械上甑总体提香优于手工上甑,机械上甑对总酯及己酸乙酯的提取效果较好,分别高出手工上甑1.03 g/L、0.51 g/L;机械上甑优级及以上中段酒的比例提高了26.8%。     

压榨装置的改进

正提供一种压榨装置,克服现有技术中的压榨装置结构不合理、压榨出水容易掉落到纸页上的不足。如图1所示,压榨装置的机架上固定有上轧辊、下轧辊,上轧辊、下轧辊转动连接在机架上,并且上轧辊、下轧辊均由驱动装置驱动其转动,上轧辊与下轧辊之间形成压榨区,并且在上轧辊与下轧辊之间还设有吸水用的毛毯,纸坯经过压榨区,利用上     

上上签Ⅱ 让好运成为你的专属运气

正上上签,是命中注定的福分,让好运成为你的专属运气。2018年金玉福在上上签的基础上,全新推出上上签Ⅱ系列。上上签Ⅱ系列以如意的形象为设计原型,金玉福变幻如意的外形,以福、禄、寿、喜(龙凤合符)不同的形象为题材组合成新的上上签形象,带来福气满满、财源广进、快乐健康、婚姻幸福的美好寓意。如意作为中国古代传统的吉祥之     

接长机上压梁的受力与变形分析及支撑点位优化

上压梁的弯曲变形将影响接长条的质量,因此生产中就要求接长机的上压梁能够减少弯曲变形。上压梁的弯曲变形量(挠度)与压力F的作用点位置,也就是上压气缸(或油缸)在上压梁上安装点的位置密切相关。本文通过优化上压气缸(或油缸)在上压梁上安装(支撑)点位置的方法,可以最大程度地减少上压梁的弯曲变形量。     

对风力上垛机安全使用与维护工作的探索

籽棉上垛是轧花厂在每年籽棉收购中的一项重要内容，是轧花生产的前期基础性工作，它的好坏直接影响轧花生产与籽棉收购。上垛形式多采用人工上垛和机械上垛两种，籽棉上垛机是机械上垛的主要设备。     

汾酒大曲上霉四法

分别对汾酒大曲上霉操作的4种不同方法：粗曲面上霉法、细曲面上霉法、保温渐热上霉法与控温制冷上霉法进行总结。对不同的上霉操作对制曲质量及其产酒质量的影响进行了分析。     

国产塑料上销性能特点及纺纱试验

介绍了国产塑料上销的结构和特点。采用三种型号的塑料上销和传统铁板上销进行了纺纱试验对比，纺纱品种为纯涤纶18．45tex、28.12tex、32.81tex纱，试验结果表明，用塑料上销纺纯涤纶纱成纱质量明显优于铁板上销，塑料上销是铁板上销理想的更新换代产品。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.